- Producer
- de l'Enclos
- Grape variety
- Chardonnay
- Region
- Burgund
- Country
- France
- Vintage
- 2023
- Alcohol
- 13 % vol
- Volume
- 1.5 l
- Item no.
- 9910310095
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Chablis 1er Cru Vau de Vey AOC 2023 1500ml Magnum
The Chablis 1er Cru Vau de Vey 2023 from Domaine de l'Enclos is a Chardonnay from a steep, east-facing slope on the left bank of the Serein, spontaneously fermented and aged 13 months on fine lees.
CHF 86.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
Magnum — counts as 2 bottles in the case.
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About this wine
Character
A powerful, intense Premier Cru made from Chardonnay, medium straw yellow in the glass. The nose shows lemon juice, lemon pips and zest, alongside hay, white blossom and damp lichen on wet stone, underpinned by smoke, flint and green apple.
Terroir and origin
The Vau de Vey vineyard lies in a side valley on the way from Poinchy to Beines, facing east on the left bank of the small river Serein. The long, steep vineyard covers 40.57 hectares, with clay-limestone soil. Romain and Damien Bouchard farm 2.77 hectares here, planted in 1979.
Grape variety and vinification
Chardonnay, hand-harvested on 21 and 22 September 2023. Spontaneous fermentation with wild yeasts, followed by 13 months on fine lees, half in stainless steel and half in used tonneaux. Light filtration, low sulphur use with 52 mg/l total sulphur. 13.0% vol., dry.
On the palate
Juicy, powerful and firm, with a slightly creamy texture. Bright, ripe fruit meets taut acidity, light tannin and fine phenolics, with the oak barely perceptible. Deep and fresh, with plenty of juice and salinity, mouth-watering and lively.
Food pairing suggestions
With oysters and scallops, with monkfish in butter or pike-perch with lemon butter, as well as with semi-ripe goat's cheese.
Highlights
Romain and Damien Bouchard brought the family's 29 hectares of vineyards together under Domaine de l'Enclos in 2016 and have farmed organically ever since, and biodynamically since 2017. Beneath the 19th-century estate, once home to the monks of Pontigny, lies a 450-square-metre gravity-flow cellar, where gravity replaces every pump.
